Recipe - Chicken Palaw - Country Living

1 One fourth cup Basmati or other longgrain
white rice
1 One half teaspoon Salt
One fourth cup (One half stick) butter
3 tablespoon Olive oil
2 lg Carrots; cut into 1/8
inchthick julienne strips
2 Whole boneless skinless
chicken breasts; cut into
2inch chunks
One fourth cup Apple juice
1 tablespoon Curry powder
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cumin
2 tablespoon Dark seedless raisins
2 tablespoon Shelled natural pistachios
2 tablespoon Sliced blanched almonds;
lightly toasted

Just a few recipes from Country Living I downloaded and wanted to share.

1. In heavy 5quart Dutch oven, heat 2 quarts water to boiling over high
heat. Stir in rice and 1 t salt; return to boiling and cook, uncovered, 10
minutes. (Rice will not be completely cooked. Drain rice thoroughly in
strainer.

2. In same pan, melt butter with 2 tablespoons oil over low heat. Spoon
half of hot rice into pan and press down with the back of spoon to make a
firm layer that covers bottom of pan. Spoon remaining rice loosely on top
of bottom layer, then top this with carrot strips. Cover top of pan with a
linen towel (folded so edges are not near heat source) and a tight lid.
Cook 35 to 40 minutes or until the bottom layer of rice forms a crisp,
golden crust. (After 20 minutes, check to see if a crisp, golden crust is
forming by lifting bottom layer of rice gently with a fork. If crust is not
forming, increase heat slightly.)

3. Meanwhile, in large skillet, saute chicken in remaining 1 T oil over
medium heat until golden on all sides. Add apple juice, curry powder,
coriander, cumin, and remaining One half teaspoon salt; stir until chicken is
coated with spices. Cook, stiffing frequently, until chicken is cooked
through and liquid has evaporatedabout 5 minutes.

4. To serve, in large bowl, combine the steamed top part of rice (reserving
the bottom crust) with carrots, the raisins, pistachios, and almonds; toss
to blend. Spoon rice mixture onto individual plates or serving platter and
top with chicken mixture. Break bottom rice crust into pieces and place
around plate. Serve immediately.

Nutrition information per servingprotein: 63 grams; fat: 34 grams;
carbohydrate: 50 grams; fiber: 3 grams; sodium: 508 milligrams;
cholesterol: 183 milligrams; calories: 766.

Country Living/Feb/94 Scanned & fixed by DP & GG

Posted to recipeludigest Volume 01 Number 649 by GramWag@aol.com on Jan
31, 1998